Hail Meaty Brethren,
I stumbled across my old jerky gun and decided to make a 2 lb batch of hamburger jerky using one of the mixes that came with the Nesco gun. Holy crap!! This batch tastes like salt sticks! Do you *have* to use as much quick brine as the manufacturer includes with each mix? Most of the jerky I make is gone within a few weeks. Maybe I shouldn't have let the mixed meat sit in the fridge all night?
If nothing else I'll give it to the neighbor's dog. That'll keep him outta my yard.